Chicken Veggie Tostadas With Guacamole (Printable Format)
Crispy corn shells loaded with seasoned chicken, sautéed vegetables, and fresh guacamole for a vibrant and satisfying meal.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1 lb), diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 medium zucchini, diced
→ Tostadas
13 - 8 corn tostada shells
→ Guacamole
14 - 2 ripe avocados
15 - 1 small tomato, seeded and diced
16 - 2 tablespoons red onion, finely chopped
17 - 1 tablespoon fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1/2 teaspoon salt
→ Toppings
20 - 1/2 cup shredded lettuce
21 - 1/2 cup crumbled queso fresco or feta cheese
22 - Fresh cilantro leaves
23 - Lime wedges
# How-To Steps:
01 - In a medium bowl, toss the diced chicken with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the red and yellow bell peppers, red onion, and zucchini. Sauté for 4-5 minutes until just tender but still vibrant. Remove from heat.
04 - While the vegetables cook, prepare the guacamole: In a bowl, mash the avocados with lime juice and salt. Stir in the diced tomato, chopped red onion, and cilantro. Adjust seasoning to taste.
05 - To assemble, set out the tostada shells. Top each with a layer of sautéed vegetables, followed by the spiced chicken.
06 - Spoon generous dollops of guacamole over each tostada. Add shredded lettuce, crumbled cheese, fresh cilantro, and a squeeze of lime, if desired. Serve immediately for maximum crunch.
# Expert Suggestions:
01 -
- The contrast between warm spiced chicken and cool creamy guacamole is absolute magic
- Everything happens in one skillet so cleanup is practically nonexistent
- You can customize the toppings based on whatever needs using up from your crisper drawer
02 -
- Warm your tostada shells in the oven for 3 minutes before assembling to prevent them from breaking under the weight of toppings
- The guacamole tastes best when made fresh but you can prep the vegetables and spiced chicken up to 24 hours ahead
- Pat the chicken dry with paper towels before tossing with spices for better searing
03 -
- Cook the vegetables in batches if your skillet is crowded so they actually sauté instead of steam
- Add a splash of water to the skillet if the spices start to burn while cooking the chicken